Name: Art attack jelly poke cake
Prep time: 360 min
Cook time: 90 min
Total time: 450 min
Yield: 1
Ingredients: 375g butter, softened; 376.25 gm caster sugar; 8.80 gm vanilla extract; 6 eggs; 675.00 gm self-raising flour; 386.25 gm milk; 20.00 ml raspberry jelly crystals; 20.00 ml orange jelly crystals; 20.00 ml lime jelly crystals; 180g white chocolate, chopped; 83.33 gm thickened cream; Blue, pink and yellow gel food colouring; 62.50 ml mega M&M’s; 40.00 ml M&M’s; 20.00 ml mini M&M’s; 6 gumballs; 250g unsalted butter, softened; 450.00 gm icing sugar mixture; 41.20 gm milk

Art attack jelly poke cake

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Prep Time:
360 minutes

Cook Time:
90 minutes

Total Time:
450 minutes

"Delightful jelly-filled cake topped with buttercream, chocolate, and candies."

Ingredients:

375g butter, softened
376.25 gm caster sugar
8.80 gm vanilla extract
6 eggs
675.00 gm self-raising flour
386.25 gm milk
20.00 ml raspberry jelly crystals
20.00 ml orange jelly crystals
20.00 ml lime jelly crystals
180g white chocolate, chopped
83.33 gm thickened cream
Blue, pink and yellow gel food colouring
62.50 ml mega M&M’s
40.00 ml M&M’s
20.00 ml mini M&M’s
6 gumballs
250g unsalted butter, softened
450.00 gm icing sugar mixture
41.20 gm milk

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 23cm square cake pan, and line the base and sides with double layers of baking paper.
With an electric mixer, whip butter, sugar, and vanilla until airy and creamy. Incorporate eggs one at a time, mixing well after each addition. Gently fold in flour and milk in two batches until fully mixed. Pour batter into the pan, even out the top, and bake for 1 hour and 30 minutes. If the cake is browning too much, cover it with foil. Check for doneness by inserting a skewer in the center; it should come out clean. Let it rest in the pan for 10 minutes.
Use a wooden spoon to create deep holes in the top of the cake, about 4cm apart, making sure not to pierce through the bottom of the cake. Flip the cake onto a wire rack lined with baking paper and let it cool completely.
Place the cake on a 30cm square cake board or serving plate. Follow the packet directions to prepare jelly crystals in 3 separate heatproof bowls with 1/4 cup boiling water and 1/4 cup cold water for each flavor. Refrigerate for 2 hours until thickened. Transfer each flavor into a snip-lock bag, cut off a corner, and pipe the jellies randomly into the holes to fill. Cover the cake and refrigerate overnight until the jelly sets completely.
Prepare the Buttercream: With an electric mixer, whip the butter in a bowl until light and fluffy. Slowly incorporate the icing sugar mixture and milk, continue beating until fully blended. If needed, trim the cake's top with a serrated knife. Evenly spread the luscious buttercream over the top and sides of the cake.
Combine chocolate and cream in a microwave-safe bowl. Heat in microwave on high power for 1 to 2 minutes, pausing to stir with a metal spoon halfway through, until mixture is melted and smooth. Split mixture into 3 bowls. Color one bowl blue, one pink, and keep the last bowl yellow using gel food coloring. Let stand for 10 minutes to slightly thicken.
Spoon colorful ganache over the cake, letting it cascade down the sides to create a paint-like effect. Decorate with art supplies and candies. Serve and enjoy!

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